Vegetable peels are found to have equal nutrition as the vegetable itself. Vegetable peels are rich in fiber and promote better intestinal health. Also, the antioxidants in the peel fight against aging and keep you young. So next time before you peel off and discard the skin of fresh green vegetables, give it another thought. If you are worried about the chemical/ pesticide residue on the vegetables, put the vegetables in warm water with salt for about 30 mins before using them or you can always go with the organic produce.
It can be names in different languages as follows:
Chow chow (Hindi)
Seema vankaya (Telugu)
Seeme badanekayi (Kannada)
It can be eaten raw but tastes best when cooked. Chayote is from gourd family and the skin is also edible like other vegetables of gourd family. It is called Bangalore Kathirika or Chow-Chow in Tamil. Now it’s time that we start to cook and relish simple and tasty food!
Check out some other Chutney/Thogayal Recipes
Cuisine: South Indian
Recipe Type: Breakfast (Side dish)
1.In a pan, add 1 tsp of oil. Then add Urad dhal and Red chillies. Fry till Urad Dhal turns golden brown. Keep aside.
2. In a pan heat one tbsp. oil and fry channal dhal .Keep it aside.In the same pan add along asafoetida, red chilli, onions, tomatoes and add washed Chayote peels. Wait till it gets cooked and transfer to a plate.
3.Keep all the ingredients in a mixer jar and grind to a fine paste. Let it cool for some time. Grind the skin along with the roasted channa dhal and tamarind to a coarse paste.
4. After everything cools down, grind them to chutney with salt .Transfer the chutney into a bowl.
5. For the seasoning, in a kadai/skillet, add all the Seasoning ingredients in sequence and pour it on the chutney.
If the chutney is too spicy, add 1 spoon of putlana podi/ roasted chickpea powder.It takes some time to cook if the skin is thick. It should be coarse not fine paste. Tastes good with dosa or idly too...